Swann et Vincent

Lunch menu served on weekdays. Allows you to choose from a selection of starters, main courses, and desserts indicated by an asterisk. A complete meal at a fixed price.

Simple salad made of peppery arugula leaves and aged parmesan shavings. Fresh and light, usually seasoned with olive oil.

Oven-baked eggplant slices with melted mozzarella and often tomato sauce. A warm, rich, and flavorful dish.

Grilled and marinated vegetables served with a ball of creamy buffalo mozzarella. A fresh starter combining the acidity of vegetables and the sweetness of cheese.

High-quality Italian cured meat, from the heart of the pork thigh. Tender texture and delicate flavor, served in thin slices.

Thin slices of air-dried beef, originating from Italy. Lean, dark red meat with an intense but lightly salty taste.

Assorted selection of Italian antipasti. May include marinated vegetables, cured meats, or cheese.

Assortment of Italian cured meats such as prosciutto, salami, or coppa. Ideal for sharing at the start of a meal.

Mix of bitter and peppery Italian salads like arugula and treviso. Light and crunchy accompaniment.

Lightly cooked and cooled spinach leaves, served with parmesan cheese. A simple and healthy vegetable starter.

Choice of Italian cured meat: coppa (cured pork neck) or pancetta (rolled pork belly). Salty and flavorful.

Large Italian sausage from Bologna, served in thin slices. Smooth texture and mild flavor, often studded with pistachios.

Large white beans prepared simply with salt and pepper. Creamy and mealy texture, mild flavor.

Small marinated fish fillets in vinegar or lemon. Tangy taste and tender texture, typical of Mediterranean cuisine.

Pan-fried mushrooms, then cooled, often seasoned with herbs and garlic. A vegetable starter with earthy flavors.

Mixed salad with salmon (fresh or smoked). Fresh and light dish, rich in protein.

Smooth tomato soup or purée flavored with fresh basil. Served hot or cold, an Italian cuisine classic.

Classic Italian salad composed of tomato slices, mozzarella, and fresh basil. Dressed with olive oil.

Asparagus soup with melted gorgonzola cheese. A combination of vegetable sweetness and the strength of blue cheese.

Flat Italian bread baked in the oven, topped with eggplant and scamorza (smoked cheese). Crispy and soft.

Chickpea soup or purée flavored with coriander. Comforting dish with a smooth texture.

Long, flat pasta served with a creamy gorgonzola cheese sauce. Rich and pronounced flavor.

Pasta dish (depending on availability or homemade gnocchi) with a choice of classic Italian sauces. Starchy base served hot.

Fresh market fish, prepared according to the chef's inspiration. Served with a side of vegetables or pasta.

Very thin slices of marinated raw beef, served cold. Accompanied by peppery arugula and parmesan cheese. Light and refined dish.

Thin slices of pan-fried veal. Served with a sauce of your choice to enhance the tender meat.

Thin egg pasta served with a special sauce (Matea). A hearty pasta dish.

Long pasta (linguine) served with fresh clams (vongole), garlic, olive oil, and parsley. Delicate seafood flavor.

Very tender Iberian pork cut (pluma) prepared Calabrian style, likely with chili and spices. Rich and slightly spicy flavor.

Cod prepared in the style of Catania (Sicily). Often cooked with tomatoes, olives, and capers.

Thick hollow spaghetti served with tomato sauce, guanciale (cured pork jowl), and pecorino. Tasty and slightly spicy Roman classic.

Twisted pasta served with a pesto made from arugula (instead of basil). Herbal and peppery flavor.

Chicken prepared with a bolognese sauce (tomato and meat) or sometimes breaded with ham and cheese (Bolognese cordon bleu style). Hearty dish.

Fillet of plaice (flatfish) likely prepared poached or in a delicate sauce. Fine and light flesh.

Pasta served with an emulsified sauce of Pecorino Romano cheese and black pepper. Simple, creamy, and very tasty.

Tubular pasta served with Sicilian pesto (trapanese) made from tomatoes, almonds, basil, and garlic. Fresh and aromatic.

Duck fillets served with an orange sauce. Classic blend of savory and sweet-sour flavors.

Cod prepared in a Calabrian style, likely with a spicy tomato sauce or chili peppers. Firm white fish.

Piece of Parmigiano Reggiano, hard, granular Italian cheese. Intense umami and salty flavor.

Hard Italian sheep's cheese. Salty and pungent flavor, often served with honey or pears.

Selection of various Italian cheeses. Ideal for tasting different varieties.

Creamy, veined Italian blue cheese. Strong flavor and smooth texture.

Classic Italian dessert made of coffee-soaked biscuits and mascarpone cream, dusted with cocoa. Creamy and energizing.

Rich cocoa cake, dense and moist. For intense chocolate lovers.

Shortcrust or puff pastry tart filled with cream and fresh seasonal fruit. Fresh and colorful dessert.

Italian dessert made from sweetened, gelatinized cream, flavored with vanilla. Silky, wobbly texture, served with a fruit coulis.

Fresh drained white cheese, served with honey. Light, fresh, and slightly tangy dessert.

Fresh fruits gently cooked with sugar. Melting texture and natural fruit flavor.